GE JDP36GP Use And Care Manual

Contents

GE JDP36GP Use And Care Manual Manual pdf 20 page image

BROILINGBroiling is cooking food by intense radiant heat from the upper unit in theoven. Most fish and tender cuts of meat can be broiled. Follow thesedirections to keep spattering and smoking to a minimum.1. If the meat has fat or gristle near the edge, cutvertical slashes through both about 2“ apart. Ifdesired, the fat may be trimmed, leaving a layerabout 1/8” thick.2. Place the meat on the broiler rack in the broiler panwhich comes with the range. Always use the rackso the fat drips into the broiler pan; otherwise thejuices may become hot enough to catch on fire.3. Position the shelf on the recommended shelf positionas suggested in Broiling Guide. Most broiling isdone on C position, but if your range is connectedto 208 volts, you may wish to use a higher position.4. Leave the door opento the broil stopposition. The door staysopen by itself, yetproper temperature ismaintained in the oven.n 5. Press theBROIL BROIL pad,6. Select LO Broil (450”F.) by tapping INCREASEpad once. Select HI Broil (550”F.) by tappingINCREASE pad twice.To change from HI Broil to LO Broil, press theBROIL pad then tap DECREASE pad once.7. Turn food only once duringcooking. Time foods for first sideaccording to the Broiling Guide.Turn food, then use times givenfor second side as a guide tome femed doneness. (Where two,thicknesses and times are given together, use firsttimes given for thinnest food.)8. When broiling is completed press the CLEAR1OFF.Serve the food immediately, and leave the panoutside the oven to cool during the meal for easiestcleaning.NOTE: A fan may automatically turn on to coolinternal parts. This is normal, and the fan maycontinue to run even after the oven is turned off.Use of Aluminum FoilYou can use aluminum foil to line your broiler pan and broiler rack. However,you must mold the foil tightly to the rack and cut slits in it just like the rack.Without the slits, the foil will prevent fat and meat juices from draining to thebroiler pan. The juices could become hot enough to catch on fire. If you donot cut the slits, you are frying, not broiling.Questions & AnswersQ. When broiling, is it necessary to always use arack in the pan?A. Yes. Using the rack suspends the meat over thepan. As the meat cooks, the juices fall into the pan,thus keeping meat drier. Juices are protected by therack and stay cooler, thus preventing excessivespatter and smoking.Q. Do I need to grease my broiler rack to preventmeat from sticking?A. No. The broiler rack is designed to reflect broilerheat, thus keeping the surface cool enough to preventmeat sticking to the surface. However, spraying thebroiler rack lightly with a vegetable cooking spraybefore cooking will make cleanup easier.20Q. Should I salt the meat before broiling?A. No. Salt draws out the juices and allows them toevaporate. Always salt after cooking. Turn meatwith tongs; piercing meat with a fork also allowsjuices to escape. When broiling poultry or fish,brush each side often with butter.Q. Why are my meats not turning out as brown asthey should?A. In some areas, the power (voltage) to the rangemay be low. In these cases, preheat the broil unitfor 10 minutes before placing broiler pan withfood in oven. Check to see if you are using therecommended shelf position. Broil for longestperiod of time indicated in the Broiling Guide.Turn food only once during broiling.